Easy recipe Easy Recipe Burmese Shredded Crispy Chicken

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You can substitute leftover cooked turkey for chicken. This recipe also keeps for weeks when put in an airtight jar and placed in the fridge. Makes six servings. about one chicken three large yellow onions about one½ cup vegetable oil (Recipes by ingridients vegetable oil) ¾ teaspoon turmeric (Recipes by ingridients turmeric) about twelve cloves garlic, thinly sliced four½ teaspoons dried red chili, crushed Directions Place chicken in a large saucepan. Easy Recipe Burmese Shredded Crispy Chicken. Cover with water. Bring to a boil. Cover and cook over low heat for thirty minutes or until tender. Easy Recipe Burmese Shredded Crispy Chicken. Remove chicken from saucepan and allow it to cool before removing the skin and bones. Shred meat into string-like pieces. Cut onion in half and slice thinly. Heat oil in a wok and add onions and. turmeric (Recipes by ingridients turmeric) Stir until onion turns dark. Add garlic and cook for five minutes or until brown. Easy Recipe Burmese Shredded Crispy Chicken. Remove onions and garlic and set aside. Leave oil in pan. Put chicken shreds in the pan. Cook over medium heat. Stir often. Cook for about ten minutes or until brown. Easy Recipe Burmese Shredded Crispy Chicken. Drain off oil before adding onions, garlic, salt and chile. Easy Recipe Burmese Shredded Crispy Chicken. Continue cooking over moderately low heat for about ten minutes. Easy Recipe Burmese Shredded Crispy Chicken. Stir frequently..